Description

This vibrant Leek and Pea Fried Rice is a quick and flavorful vegetarian dish perfect for a wholesome weeknight dinner. Combining tender scrambled eggs, fresh leeks, sweet peas, and fragrant ginger, all tossed with brown rice and a splash of soy sauce and rice wine vinegar, it delivers a satisfying blend of textures and tastes. Ideal for using up leftover rice, this recipe is both nutritious and easy to prepare, making it a healthy and delicious choice for any meal.

Ingredients

Scale

Egg Mixture

4 eggs, beaten

Vegetables

2 leeks, thinly sliced (white and light green parts only)
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced
1 cup peas

Other Ingredients

2 tablespoons canola oil
Pinch of salt & pepper
3 cups cooked brown rice (preferably a day old)
1 teaspoon rice wine vinegar
1 tablespoon soy sauce
Optional toppings: sriracha sauce or green onions

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Instructions

Scramble Eggs: Heat a large skillet over medium-high heat. Add the beaten eggs and scramble them gently until just cooked through. Remove the scrambled eggs from the skillet and set aside in a bowl. Wipe out the skillet to prepare for the next step.
Sauté Vegetables: Return the skillet to the stove and heat the canola oil over medium-high heat. Add the thinly sliced leeks, chopped onion, minced garlic, and minced ginger. Sauté for 3 to 4 minutes, stirring frequently until the onion becomes translucent and the vegetables are fragrant.
Add Peas: Stir in the peas along with a pinch of salt and pepper. Cook for an additional minute to heat the peas through, allowing their sweetness to develop.
Combine Rice and Flavorings: Add the cooked brown rice, scrambled eggs, rice wine vinegar, and soy sauce to the skillet. Stir thoroughly to combine all ingredients and heat evenly throughout, ensuring the rice is warmed and infused with the flavors.
Serve: Taste and adjust seasoning if needed. Serve hot, optionally topped with a drizzle of sriracha sauce or a sprinkle of chopped green onions for added spice and color.

Notes

Using day-old cooked brown rice helps achieve the best texture for fried rice, preventing it from becoming mushy.
Feel free to substitute canola oil with other neutral oils such as vegetable or sunflower oil.
For a vegan version, omit the eggs or replace them with scrambled tofu.
Add more vegetables like carrots or bell peppers to increase the nutrient variety.
Adjust soy sauce quantity to taste, and choose low-sodium soy sauce to reduce salt content if desired.